Save on Pinterest

Raspberry Buttermilk Muffins

For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!
  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    12-15 muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1 cup fresh or frozen raspberries

Directions

  • In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.
Editor's Note: Frozen berries may be used if thawed and well drained.
Nutrition Facts
1 each: 178 calories, 7g fat (4g saturated fat), 34mg cholesterol, 348mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 4g protein.

Recommended Video